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    Soup Nazi Mexican Chicken Chili

    Ingredients

    5 oz. boneless, skinless chicken breasts
    2 Tbsp. olive oil
    5 quarts water
    1 1/4 cup chicken broth (10 oz.)
    1/4 cup tomato sauce
    1 3/4 cup potatoes, peeled and diced
    1 2/3 cup onions, diced
    1 cup corn
    1/3 cup carrot, diced
    2/3 cup celery, diced
    2 cups diced canned tomatoes
    2-15 oz. cans red kidney beans
    3 Tbsp. Jalapeno peppers, diced
    1/2 cup parsley, chopped
    2 cloves garlic, chipped
    3 Tbsp. chili powder
    2 tsp. cumin
    Dash Cayenne Pepper
    Dash basil
    Dash oregano

    Directions

    Saute the chicken breasts in the olive oil over
    medium heat on both sides until done.  Shred
    chicken.  
    Place all ingredients in pot over high heat.  Bring
    mixture to a boil, then reduce heat and simmer for
    about 1 hour.
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